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Listeria Intervention and Control Workshop Set for December 4-5 in Cincinnati

Thursday, September 19, 2002

Washington, DC—The American Meat Institute Foundation (AMIF), along with the National Meat Association (NMA), will hold the popular annual workshop titled “Implementing Listeria Intervention and Control” December 4 – 5, 2002, at the Hilton Cincinnati at Netherland Plaza in Cincinnati, OH.

The course is designed to help participants examine the issues surrounding control of Listeria in ready-to-eat meat processing and to provide experience in developing appropriate procedures for processing and handling ready-to-eat meat and poultry products under the U.S. Department of Agriculture’s soon-to-be enforced Listeria monocytogenes rule. USDA’s Food Safety and Inspection Service will soon require plants producing ready-to-eat products to implement an environmental testing program for the pathogen.

The two-day workshop will address sanitary design, product formulation and post packing technology, microbiological sampling, data analysis, and investigation and corrective actions. The workshop also will include a technology fair where attendees can meet directly with suppliers.

Participants also will have the opportunity to work through on-the-job product sampling scenarios in small groups with AMI regulatory and scientific affairs staff on hand to answer questions and help solve problems.

Workshop leaders are unique because they are "working food safety/HACCP experts" from Cargill, Inc., ConAgra Refrigerated Foods, Inc., Hormel Foods Corporation, Ecolab Inc., John Morrell & Co., Land O’ Frost, Inc. and Oscar Mayer/Kraft Foods. AMI regulatory and scientific affairs staff will also be on hand to answer questions.

Registration is $595 for AMI or NMA members, $495 when three or more members register together, $1,000 for exhibitors and $695 for non-members. Registration is limited to 60 participants to ensure a quality learning experience.

To make reservations call the Hilton directly at 513/421-9100 by November 13, 2002.
Mention AMI or NMA to receive the special group rate of $91 for a single/double occupancy room.

To register for the workshop, visit http://www.meatinstitute.org. Direct questions regarding the workshop to Katie Brannan at 703-841-2400 or kbrannan@meatinstitute.org

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.

National Meat Association is a non-profit trade association representing meat packers and processors, as well as equipment manufacturers and suppliers who provide services to the meat industry. The association, with over 600 members throughout the United States, includes membership in Canada, Australia and Mexico.

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.

For more information contact:
Janet Riley
Vice President, Public Affairs
Josee Daoust
Manager, Public Affairs

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